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Chemical profiling of processed meat
Agnieszka Anna Niklas
Research Group for Analytical Food Chemistry
National Food Institute
Research output
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Book/Report
›
Ph.D. thesis
281
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Dive into the research topics of 'Chemical profiling of processed meat'. Together they form a unique fingerprint.
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Food Science
Processed Meat
100%
Meat Type
27%
Meat Product
18%
Red Meat
18%
Salami
9%
Vitamin C
9%
Meat Processing
9%
Roasting
9%
Keyphrases
Multiclass Method
9%
Liquid Smoke Flavouring
4%
Ready-to-cook
4%
Nitrite Salts
4%